EP1662882B1 - High-fibre bread and bread improver compositions - Google Patents
High-fibre bread and bread improver compositions Download PDFInfo
- Publication number
- EP1662882B1 EP1662882B1 EP04764535.3A EP04764535A EP1662882B1 EP 1662882 B1 EP1662882 B1 EP 1662882B1 EP 04764535 A EP04764535 A EP 04764535A EP 1662882 B1 EP1662882 B1 EP 1662882B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- bread
- fibre
- bread according
- white
- baking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Not-in-force
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Definitions
- This invention relates to the field of bakery products. More in particular, the invention relates to high-fibre bread and bread improver compositions suitable for inclusion in mixes for baking high-fibre bread and imparting desirable product quality onto the finished bread.
- compositions comprising such additives are generally referred to as bread improver compositions.
- compositions for improving the quality of bread and other bakers' goods include emulsifiers, antioxidants, sugars, food acids and acidity regulators, milk solids and vitamins.
- Such bread improver compositions may be accompanied by a proportion of flour to facilitate admixture with remaining bakery ingredients consisting largely of flour. Fats and/or liquid glyceride oils may also be present. For ease of dispensing into the baking mix, quite a lot of sugar may be present, according to the recipe followed.
- the main aim of the present invention is to provide white and brown bread having at least the same nutritional quality in terms of the most important bread nutrients (fibre, iron, thiamin, niacin, vitamin B6) as regular wholemeal bread and having a comparable product quality (in terms of crumb structure, softness of the crumb and staling) as regular white and brown bread, preferably by using natural ingredients.
- the processing properties of the dough and the technical product quality, such as volume and appearance, should be acceptable.
- the high-fibre bread according to the invention which comprises 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time.
- bread products comprising carboxymethylcellulose have been disclosed, for instance in GB-A-592 011 , they were found not to comply with all these requirements.
- a high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material, wherein said other fibre material comprises inulin.
- a dough for preparing a bread according to claim 8 and according to a third aspect, there is provided a process for producing a high-fibre bread according to claim 9.
- the first two options normally do not pose any major problems. However, it was found that when the third option is applied, the eating quality of white or brown bread is deteriorated in a similar or faster way as in wholemeal bread. Surprisingly, both the texture/softness and the fresh-keeping could be improved by a specific combination of carboxymethylcellulose and at least one other type of (preferably white) fibres, optionally in combination with other bread improver ingredients such emulsifiers or fresh-keeping amylases.
- the current invention uses the optimal combination fibres, i.e. carboxymethylcellulose in combination with at least one other type of fibre, wherein said other fibre material comprises inulin, preferably inulin and cellulose, (optionally supplemented with pectin, bran, B-glucan, etc.), optionally together with emulsifiers or fresh-keeping amylases to improve softness of the crumb and provide prolonged softness in time.
- said other fibre material comprises inulin, preferably inulin and cellulose, (optionally supplemented with pectin, bran, B-glucan, etc.), optionally together with emulsifiers or fresh-keeping amylases to improve softness of the crumb and provide prolonged softness in time.
- the source of these other fibres can be as follows:
- fibres are mainly insoluble.
- Other types of fibres include resistant starch, guar gum, xanthan gum, gum arabic, etc.
- the total amount of fibres in the bread is from 0.3 to 20% by weight of the bread, preferably from 2.5 to 15%, more preferably from 4.0 to 10%.
- the bread according to the present invention can be manufactured in an industrial baking process, which bread satisfies the requirements formulated earlier above:
- a bread dough is prepared by adding a bread improver composition incorporating fibres, enzymes, etc. to flour, by simply mixing before or after kneading the ingredients to from a dough.
- the preferred dosages and dosage ranges of the fibres are given as percentage by weight, based on the weight of the bread dough in which they are used.
- the bread according to the invention can have any suitable shape and basic recipe, however, loaf breads, buns, French sticks, are preferred.
- a dough for preparing a bread according to claims 1-7 prepared by mixing 45-70 wt.% of flour, 45-20% wt.% water, up to 10 wt.% leavening agent and 2-30% of a bread improver composition comprising 50 to 95% of a combination of carboxymethylcellulose and at least one other type of fibre material wherein said other fibre material comprises inulin, more preferably inulin and cellulose.
- the amounts of fibres in the bread improver composition are chosen to be such that, when the bread improver composition is mixed with the flour, suitable end levels of the fibres are achieved in the bread.
- a process for producing a high-fibre bread according to any of claims 1-7 comprises the following steps:
- the dough used for making the bread of the invention may comprise 0.1 to 1.0% of an emulsifier selected from the group of diacetyl tartaric acid ester of glycerides (DATA), monoglycerides (DATEM), calcium or sodium stearoyl lactylate and an effective amount of an enzyme blend comprising amylase and xylanase.
- DATA diacetyl tartaric acid ester of glycerides
- DATEM monoglycerides
- calcium or sodium stearoyl lactylate an effective amount of an enzyme blend comprising amylase and xylanase.
- Preferred amounts of DATA and/or DATEM are 0.05 to 0.5%, most preferred are 0.1 to 0.3%.
- emulsifiers known in the art may be added in addition to DATEM and/or DATA.
- examples of such emulsifiers are mono- or diglycerides, polyoxyethylene stearates, sugar esters of fatty acids, polyglycerol esters of fatty acids, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, lecithin or phospholipids.
- the enzymes used in dough compositions in accordance with the present invention are amylase and xylanase, preferably in a weight ratio of amylase to xylanase of 1 to 2, up to 10 to 1 of the pure enzymes.
- a more preferred weight ratio of amylase to xylanase is 1 to 1 up to 4 to 1 of the pure enzyme.
- the enzymes used in accordance to the invention are used in an effective amount. These amounts can be determined by the skilled person and will generally be dependent on the type of enzymes and the concentration/activity of the enzymes in the dough composition. More preferred, a suitable amount will be 0.001 to 0.8% of a combination of amylase and xylanase. Preferred amounts are 0.002-0.05% xylanase and 0.002-0.05% amylase. Most preferred amounts are 0.005 to 0.025% xylanase and 0.005 to 0.035% amylase.
- amylases used according to the invention can one or more ⁇ -amylases and/or maltogenic amylase and/or ⁇ -amylase or combinations thereof.
- ⁇ -amylases and/or maltogenic amylase and/or ⁇ -amylase or combinations thereof.
- Examples of fresh-keeping amylases for the bakery industry are NovamylTM (ex Novozymes) and MaxlifeTM (ex Danisco).
- one or more further enzymes may also be added to the flour or to the dough.
- enzymes are pentosanase, hemicellulase or proteases.
- Dough according to the invention will generally also comprise flour, water and optionally one or more leavening agents.
- suitable flour are whole meal, wheat flour, rye/ wheat mixtures, high gluten flour or combinations thereof.
- Suitable leavening agents are, for example, yeast, baking powder, sodium carbonate, sodium hydrogen carbonate.
- the amount and ratio of flour, water and leavening agent will be determined by the person skilled in the art depending on the type of dough or bread is to be prepared.
- a typical dough according to the invention comprises 45-70 wt.% of flour, 45-20 wt.% water and up to 10 wt.% leavening agent.
- the dough may optionally comprise one or more further components selected from the group of seeds, nuts, dried raisins, sultanas, milk powder, minerals, vitamins, gluten, granulated fat, anti-oxidants (e.g. ascorbic acid, potassium bromate, potassium iodate, ammonium persulfate), amino acids (e.g. cysteine), salt (e.g. sodium chloride, calcium acetate, sodium sulfate, calcium sulfate, calcium carbonate, sodium carbonate, sodium hydrogen carbonate), sugar, colourants, preservatives, and flavours, iron and zinc salts.
- anti-oxidants e.g. ascorbic acid, potassium bromate, potassium iodate, ammonium persulfate
- amino acids e.g. cysteine
- salt e.g. sodium chloride, calcium acetate, sodium sulfate, calcium sulfate, calcium carbonate, sodium carbonate, sodium hydrogen carbonate
- sugar colourants, preservatives, and flavour
- a dough according to the invention is prepared for example by first mixing and kneading the ingredients.
- the process for the preparation of a high-fibre bread according to the invention comprises the following steps: mixing and kneading the ingredients, moulding, proofing, forming, allowing to rest, optionally pricking and cutting, decorating, proofing, pre-baking, cooling, blast-freezing, optionally portioning, packaging and storing, baking.
- the kneading process lasts at least 5 minutes.
- the dough is then preferably proofed, formed, allowed to rest, optionally pricked and cut, proofed, pre-baked, cooled, blast frozen, and baked. After the blast-freezing step the dough may be portioned, packed and stored.
- packing forms and packing material may be used such as for example flow wraps, cardboard, paper or plastic wrappers or foils.
- the bread prepared with the bread improver composition can be stored at ambient temperature, chilled or frozen.
- the bread is preferably stored frozen for optimal shelf life. If required, the bread can be baked-off shortly before consumption.
- the bread improving composition may be added to the dough before proofing or baking steps are carried out. It is preferred that the bread improver is added such that the final dough comprises 0.001 to 0.8% amylase and xylanase and 0.05 to 0.5% emulsifier, preferably 0.1-0.3% emulsifier. Preferably the improver is added such that the final dough comprises, 0.002-0.05% xylanase and 0.002-0.05% amylase, most preferably comprising 0.005 to 0.025% xylanase and 0.005 to 0.035% amylase.
- the firmness of the crumb was measured by texture profile analysis (c.f. AACC analytical method 74-09) at 1, 2 and 5 days after baking and storage at 20°C. The firmness of the bread, extrapolated at 0 days of storage and the staling rate were calculated.
- Table 2 Table 2 - Bread recipes for white and brown bread with various fibre sources and their effect on crumb firmness and staling rates
- White 7 White 8 Brown 1 Brown 2 Brown 3 Flour 2000 2000 1400 1400 1400 Wholemeal 600 600 600 Yeast 40 40 40 40 40 40 40 40 40 Salt 40 40 40 40 40 40 40 Sugar 20 20 20 20 20 20 Fat 20 20 20 20 20 20 20 20 Water 1220 1220 1300 1220 1220 Vitamin C 0.10 0.10 0.10 0.10 0.10 Biobake Pconc 0.04 0.04 0.04 0.04 0.04 Maxlife 45 0.4 0.4 0.4 0.4 0.4 Biobake 710 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Gluten 40 40 40 40 40 40 40 40 Carboxy methyl cellulose (Aquasorb) 20 20 20 20 20 20 20 20 20 20 20 20 20 Inulin (Raftilose HP) 80 80 46 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Description
- This invention relates to the field of bakery products. More in particular, the invention relates to high-fibre bread and bread improver compositions suitable for inclusion in mixes for baking high-fibre bread and imparting desirable product quality onto the finished bread.
- Bread is consumed by millions of people every day as an important part of their daily food intake. The nutritional quality of wholemeal bread is well known and generally appreciated. Unfortunately, wholemeal bread has a tendency to stale quickly and to lose its desirable texture and flavour qualities that are associated with freshness. Moreover, some consumers do not appreciate the dark colour of wholemeal bread. Other consumers strongly prefer the taste of white bread over other types of bread, when in combination with certain sweet food products such as honey or chocolate. The lower nutritional value of white bread is thereby taken for granted.
- Various techniques have been developed to increase the length of the shelf life of baked products, especially bread. For example, it has been proposed to delay the staling process by finishing the bread closer to the moment of consumption by employing bake-off. Furthermore, preservatives have been included in the dough mix and compounds have been proposed to reduce the oxygen content of the packaging to make the part-baked dough suitable for bake-off after chilled or frozen storage.
- Other techniques that have been developed are the addition of emulsifiers or additives, such as enzymes or mixtures of enzymes. For example, bacterial amylases or maltogenic amylases may be added to bread dough as anti-staling agents. Compositions comprising such additives are generally referred to as bread improver compositions.
- Other examples of compositions for improving the quality of bread and other bakers' goods, both leavened and unleavened baked products, include emulsifiers, antioxidants, sugars, food acids and acidity regulators, milk solids and vitamins. Such bread improver compositions may be accompanied by a proportion of flour to facilitate admixture with remaining bakery ingredients consisting largely of flour. Fats and/or liquid glyceride oils may also be present. For ease of dispensing into the baking mix, quite a lot of sugar may be present, according to the recipe followed.
- Each of these approaches has its own particular disadvantages and limitations. The main aim of the present invention is to provide white and brown bread having at least the same nutritional quality in terms of the most important bread nutrients (fibre, iron, thiamin, niacin, vitamin B6) as regular wholemeal bread and having a comparable product quality (in terms of crumb structure, softness of the crumb and staling) as regular white and brown bread, preferably by using natural ingredients. Moreover, the processing properties of the dough and the technical product quality, such as volume and appearance, should be acceptable.
- In addition, the following technical requirements may also be formulated:
- 1. Easy Processable (line performance)
- 2. Adequate product properties (baking properties)
- 3. Palatable/quality: soft, fresh, reduced staling
- 4. Low flatulence in case of fibre addition, especially inulin
- 5. Complying with nutritional claims, high fibre content
- 6. Good colour properties, especially for white type of bread.
- It has now been surprisingly found that the above requirements and other objects of the invention could be achieved by the high-fibre bread according to the invention, which comprises 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time. Although bread products comprising carboxymethylcellulose have been disclosed, for instance in
GB-A-592 011 - According to a first aspect, there is provided a high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material, wherein said other fibre material comprises inulin.
- According to a second aspect, there is provided a dough for preparing a bread according to claim 8 and according to a third aspect, there is provided a process for producing a high-fibre bread according to claim 9.
- As stated above, it is well known that wholemeal bread contains more nutritionally important components than white or brown bread (e.g. dietary fibre, vitamins, minerals). Unfortunately, it tends to stale faster than normal bread, and also its volume tends to be reduced, which negatively affects its eating quality. According to the present invention, a compromise was found between wholesomeness, nutritional value and palatability. In principle, the following options exist to improve the nutritional quality of bread:
- 1. Mineral addition
- 2. Vitamin addition
- 3. Fibre addition
- The first two options normally do not pose any major problems. However, it was found that when the third option is applied, the eating quality of white or brown bread is deteriorated in a similar or faster way as in wholemeal bread. Surprisingly, both the texture/softness and the fresh-keeping could be improved by a specific combination of carboxymethylcellulose and at least one other type of (preferably white) fibres, optionally in combination with other bread improver ingredients such emulsifiers or fresh-keeping amylases. The results are summarised in the following Table:
Wholemeal Inulin Cellulose Inulin/ Cellulose Current invention Processability ++ - + + + Product quality +/- +/- - +/- + Softness - + - +/- + Freshness in time -- + - +/- + Flatulence 0 - 0 +/- 0 Nutritional properties + + + + + Colour - + + + + - It follows from the Table that the use of inulin alone in high dosages gives rise to wild baking bread and will cause flatulence upon digestion. Cellulose fibers alone enhance staling of bread.
- The current invention uses the optimal combination fibres, i.e. carboxymethylcellulose in combination with at least one other type of fibre, wherein said other fibre material comprises inulin, preferably inulin and cellulose, (optionally supplemented with pectin, bran, B-glucan, etc.), optionally together with emulsifiers or fresh-keeping amylases to improve softness of the crumb and provide prolonged softness in time.
- The source of these other fibres can be as follows:
- * inulin: fibre from Chicory, sugar beet or alike
- * modified cellulose gum, like carboxymethyl-cellulose or hydroxypropyl-cellulose
- * cellulose fibre: wheat fibre, pea fibre, sugar beet fibre, oat fibre, etc., bran from wheat, oat, rice, etc.
- All these fibres are mainly insoluble. Other types of fibres include resistant starch, guar gum, xanthan gum, gum arabic, etc.
- The total amount of fibres in the bread is from 0.3 to 20% by weight of the bread, preferably from 2.5 to 15%, more preferably from 4.0 to 10%.
- The bread according to the present invention can be manufactured in an industrial baking process, which bread satisfies the requirements formulated earlier above:
- 1. Easy Processable (line performance)
- 2. Adequate product properties (baking properties)
- 3. Palatable/quality: soft, fresh, reduced staling
- 4. Low flatulence in spite of fibre addition
- 5. Complying with nutritional claims, high fibre content
- 6. Good colour properties, especially for white type of bread.
- In the industrial bread manufacturing process, a bread dough is prepared by adding a bread improver composition incorporating fibres, enzymes, etc. to flour, by simply mixing before or after kneading the ingredients to from a dough.
- In the following Table, the preferred dosages and dosage ranges of the fibres are given as percentage by weight, based on the weight of the bread dough in which they are used.
Carboxymethylcellullose 0.6% (0.2-1.0) Inulin 2.5% (1.0-3.5) Beet fibre (0.5-1.5) Pea fibre (0.5-3.5) Wheat fibre 2.3% (0.5-3.5) rice bran (0.5-1.5) - The bread according to the invention can have any suitable shape and basic recipe, however, loaf breads, buns, French sticks, are preferred.
- According to second aspect of the invention, there is provided a dough for preparing a bread according to claims 1-7, prepared by mixing 45-70 wt.% of flour, 45-20% wt.% water, up to 10 wt.% leavening agent and 2-30% of a bread improver composition comprising 50 to 95% of a combination of carboxymethylcellulose and at least one other type of fibre material wherein said other fibre material comprises inulin, more preferably inulin and cellulose. The amounts of fibres in the bread improver composition are chosen to be such that, when the bread improver composition is mixed with the flour, suitable end levels of the fibres are achieved in the bread.
- According to a third aspect, there is provided a process for producing a high-fibre bread according to any of claims 1-7. The process for preparing bread according to the invention comprises the following steps:
- mixing and kneading the ingredients, moulding, proofing, forming, allowing to rest, optionally pricking and cutting, decorating, proofing, pre-baking, cooling, blast-freezing, optionally portioning, packaging and storing, baking.
WO-A-95/23515 - The dough used for making the bread of the invention may comprise 0.1 to 1.0% of an emulsifier selected from the group of diacetyl tartaric acid ester of glycerides (DATA), monoglycerides (DATEM), calcium or sodium stearoyl lactylate and an effective amount of an enzyme blend comprising amylase and xylanase. Preferred amounts of DATA and/or DATEM are 0.05 to 0.5%, most preferred are 0.1 to 0.3%.
- Other emulsifiers known in the art may be added in addition to DATEM and/or DATA. Examples of such emulsifiers are mono- or diglycerides, polyoxyethylene stearates, sugar esters of fatty acids, polyglycerol esters of fatty acids, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, lecithin or phospholipids.
- The enzymes used in dough compositions in accordance with the present invention are amylase and xylanase, preferably in a weight ratio of amylase to xylanase of 1 to 2, up to 10 to 1 of the pure enzymes. A more preferred weight ratio of amylase to xylanase is 1 to 1 up to 4 to 1 of the pure enzyme.
- The enzymes used in accordance to the invention are used in an effective amount. These amounts can be determined by the skilled person and will generally be dependent on the type of enzymes and the concentration/activity of the enzymes in the dough composition. More preferred, a suitable amount will be 0.001 to 0.8% of a combination of amylase and xylanase. Preferred amounts are 0.002-0.05% xylanase and 0.002-0.05% amylase. Most preferred amounts are 0.005 to 0.025% xylanase and 0.005 to 0.035% amylase.
- The amylases used according to the invention can one or more α-amylases and/or maltogenic amylase and/or β-amylase or combinations thereof. Examples of fresh-keeping amylases for the bakery industry are Novamyl™ (ex Novozymes) and Maxlife™ (ex Danisco).
- In accordance with established practise in the baking art, one or more further enzymes may also be added to the flour or to the dough. Examples of such enzymes are pentosanase, hemicellulase or proteases.
- Dough according to the invention will generally also comprise flour, water and optionally one or more leavening agents. Examples of suitable flour are whole meal, wheat flour, rye/ wheat mixtures, high gluten flour or combinations thereof. Suitable leavening agents are, for example, yeast, baking powder, sodium carbonate, sodium hydrogen carbonate. The amount and ratio of flour, water and leavening agent will be determined by the person skilled in the art depending on the type of dough or bread is to be prepared. A typical dough according to the invention comprises 45-70 wt.% of flour, 45-20 wt.% water and up to 10 wt.% leavening agent.
- In accordance with established practise in the baking art, the dough may optionally comprise one or more further components selected from the group of seeds, nuts, dried raisins, sultanas, milk powder, minerals, vitamins, gluten, granulated fat, anti-oxidants (e.g. ascorbic acid, potassium bromate, potassium iodate, ammonium persulfate), amino acids (e.g. cysteine), salt (e.g. sodium chloride, calcium acetate, sodium sulfate, calcium sulfate, calcium carbonate, sodium carbonate, sodium hydrogen carbonate), sugar, colourants, preservatives, and flavours, iron and zinc salts.
- In order to prepare bread, a dough according to the invention is prepared for example by first mixing and kneading the ingredients. The process for the preparation of a high-fibre bread according to the invention comprises the following steps: mixing and kneading the ingredients, moulding, proofing, forming, allowing to rest, optionally pricking and cutting, decorating, proofing, pre-baking, cooling, blast-freezing, optionally portioning, packaging and storing, baking.
- Preferably, the kneading process lasts at least 5 minutes. The dough is then preferably proofed, formed, allowed to rest, optionally pricked and cut, proofed, pre-baked, cooled, blast frozen, and baked. After the blast-freezing step the dough may be portioned, packed and stored.
- Any suitable packing forms and packing material may be used such as for example flow wraps, cardboard, paper or plastic wrappers or foils.
- The bread prepared with the bread improver composition can be stored at ambient temperature, chilled or frozen. The bread is preferably stored frozen for optimal shelf life. If required, the bread can be baked-off shortly before consumption.
- The bread improving composition may be added to the dough before proofing or baking steps are carried out. It is preferred that the bread improver is added such that the final dough comprises 0.001 to 0.8% amylase and xylanase and 0.05 to 0.5% emulsifier, preferably 0.1-0.3% emulsifier. Preferably the improver is added such that the final dough comprises, 0.002-0.05% xylanase and 0.002-0.05% amylase, most preferably comprising 0.005 to 0.025% xylanase and 0.005 to 0.035% amylase.
- Unless otherwise stated percentages abbreviated with "wt%" are meant to refer to weight percentages. Percentages abbreviated with "%" are meant to refer to weight percentages based on the amount of flour used unless stated otherwise.
- The invention will now de further explained by means of the following non-limiting examples.
- To prove the effectivity of the invention, breads were made with various fibre combinations, as indicated in the recipes in the Table 1 below. Also shown are the effects on crumb firmness, staling rates and baking performance.
White 1 White 2 White 3 White 4 White 5 White 6 Normal white Composition: Flour 100 100 100 100 100 100 100 Yeast 2 2 2 2 2 2 2 Salt 2 2 2 2 2 2 2 Dextrose 0.625 0.625 0.625 0.625 0.625 0.625 0.625 CSL 0.25 0.25 0.25 0.25 0.25 0.25 0.25 Water 64 60 62 65 57 63 57 Vitamin C 0.005 0.005 0.005 0.005 0.005 0.005 0.005 Biobake Pconc 0.002 0.002 0.002 0.002 0.002 0.002 0.002 Maxlife 45 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Biobake 710 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Gluten 2 2 2 2 2 2 2 CMC (aquasorb) 1 1 1 Inulin (Raftilose HP) 4 4.5 6.8 7.8 Wheat fibre (vitacel) 2.8 3.3 6.8 7.8 Firmness index (%)1 95% 123% 63% 88% 127% 110% 100% Staling rate index (%)1 108% 125% 101% 97% 95% 120% 100% Volume index (%)1 116% 117% 133% 115% 130% 101% 100% 1as indexed on normal white - The firmness of the crumb was measured by texture profile analysis (c.f. AACC analytical method 74-09) at 1, 2 and 5 days after baking and storage at 20°C. The firmness of the bread, extrapolated at 0 days of storage and the staling rate were calculated.
- The results show that only the bread with CMC and one other type of fibre material (white 1, 3 and 4) gave equal or better results in comparison with the normal white bread (without fibre addition) in terms of firmness at 0 days storage and in staling rate in combination with a normal baking behaviour. The bread enriched with inulin gave better results, but it did cause slightly wild baking. Choosing proper baking conditions can compensate the latter. In addition, too high inulin intake may cause flatulence.
- Other examples of bread are provided in Table 2:
Table 2 - Bread recipes for white and brown bread with various fibre sources and their effect on crumb firmness and staling rates White 7 White 8 Brown 1 Brown 2 Brown 3 Flour 2000 2000 1400 1400 1400 Wholemeal 600 600 600 Yeast 40 40 40 40 40 Salt 40 40 40 40 40 Sugar 20 20 20 20 20 Fat 20 20 20 20 20 Water 1220 1220 1300 1220 1220 Vitamin C 0.10 0.10 0.10 0.10 0.10 Biobake Pconc 0.04 0.04 0.04 0.04 0.04 Maxlife 45 0.4 0.4 0.4 0.4 0.4 Biobake 710 0.2 0.2 0.2 0.2 0.2 Gluten 40 40 40 40 40 Carboxy methyl cellulose (Aquasorb) 20 20 20 20 20 Inulin (Raftilose HP) 80 80 46 80 80 Pea fibre (Swelite) 164 20 soya grit 124 Vitacel 76 9 Wheat germ 16 rice bran 82 Firmness index (%)1 100 125 110 134 100 Staling rate index (%)1 100 106 108 119 100 1as indexed on white 7 or brown 3 - It can be seen that replacing cellulose fibre by other fibre materials (pea fibre, soya grits plus rice bran) that do not contain sufficient amounts of cellulose, increased the firmness of the bread and speeded up the staling rate.
- Breads were baked using various sources of fibre and compared with fresh commercial bread from the artisinal baker. The results are given below:
Table 3 - Bread recipes for white and brown bread with various fibre sources and their effect on crumb firmness and staling rates; comparison with artisinal white, brown and wholemeal bread Artisinal White2 Artisinal Brown2 Artisinal Wholemeal2 White 9 White 10 White 11 Brown 4 Brown 5 Brown 6 Flour 2000 2000 2000 1400 1400 1400 Wholemeal 600 600 600 Yeast 40 40 40 40 40 40 Salt 40 40 40 40 40 40 Sugar 20 20 20 20 20 20 Fat 20 20 20 20 20 20 Water 1220 1220 1220 1300 1300 1300 vitamin C 0.1 0.1 0.1 0.1 0.1 0.1 Biobake Pconc 0.04 0.04 0.04 0.04 0.04 0.04 Maxlife 45 0.4 0.4 0.4 0.4 0.4 0.4 Gluten 0 0 0 40 40 40 Carboxy methyl cellulose (Aquasorb) 20 0 0 0 20 0 Inulin (Raftilose HP) 127 127 127 83 83 83 Arabino-xylan (Xylogold) 20 20 soya grit 149 149 149 wheat germ 33.4 33.4 33.4 rice bran 117 117 117 Skimmed milkpowder 40 40 40 Firmness index (%)1 102 71 135 100 136 146 131 100 115 Staling rate index (%)1 134 106 188 100 133 121 113 100 116 1as indexed on white 9 or brown 5
2recipe unknown - The results in Table 3 confirm that the use of CMC in combination with inulin is beneficial for the bread firmness and the staling rate. Despite the higher fibre content of the white bread 9, this combination of fibres has even a lower staling rate then the commercial white bread. Despite the presence of fibrous materials in the brown bread, the staling rate is only slightly decreased compared with the commercial brown bread. Most importantly, although the fibre content of the brown and white bread are equal to the wholemeal bread, both the firmness and the staling rate of the white and brown bread are greatly reduced when compared with the firmness and staling rate of the wholemeal bread.
- Breads were baked using the following recipes:
White Brown Flour 100.0 80.0 Wholemeal 0.0 20.0 Yeast 2.0 2.0 Salt 2.0 2.0 Sugar 1.0 1.0 Fat 2.0 2.0 Water 60.5 65.0 vitamin C 0.005 0.005 Biobake Pconc 0.002 0.002 Maxlife 45 0.020 0.020 Biobake 710 0.010 0.010 Gluten 2.0 2.0 Carboxy methyl cellulose (Aquasorb) 1.0 1.0 Inulin (Raftilose HP) 3.0 2.3 Beet fibre (Fibrex) 1.0 soya grit 0.0 6.2 wheat germ 0.0 0.8 rice bran 2.0 4.1 Skimmed milkpowder 2.0 0.0 - In the recipe for the brown bread, use was made of the fibre materials rice bran, wheat germ and soya grit. The advantage of using these raw materials is that a brown bread is made containing the same or larger amount of the minerals (Fe and Zn) and vitamins (Vitamin B1, B3 and B6) as a wholemeal bread. In a normal diet wholemeal bread contributes in relevant amounts to the daily intake of these vitamins and minerals. The white bread may optionally be fortified or restored with mineral and vitamin preparations. On an industrial scale (100 kg flour batches) the doughs could be processed without problems during dividing, proofing and moulding (no stickiness; normal dough properties). During baking the doughs showed no wild oven spring as was observed when only inulin was used as a source of fibres.
- After storage of one day at ambient temperature the breads were delivered to consumers (n=57) who were asked to compare the breads with commercial industrially produced benchmarks of brown and white breads baked the night before. After one further day, the consumers had to score them on a 100-point scale on a.o. soddenness, firmness and dryness of the mouthfeel. To follow staling of the bread in time, they were scored at 4 days after production (i.e. equivalent to 1 and 3 days after purchase, respectively).
Brown bread invention 2d invention 4d benchmark 2d benchmark 4d Firmness 51 48 54 53 Sodden 38 37 40 36 Dry mouthfeel 34 38 39 45 White Firmness 43 45 53 57 Sodden 38 34 43 36 Dry mouthfeel 30 36 35 45 Figures in bold indicate a significant difference between invention and benchmark (P<0.05) - Both breads scored significantly lower on firmness and dry mouthfeel, also after 4 days of ambient storage. In addition, the white bread was perceived less sodden (figures in bold at significance of p<0.05). Overall it can be seen that the staling process in the breads according to the invention was slower than in the white and brown benchmarks, i.e. the scores increased less.
Claims (9)
- High-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material, wherein said other fibre material comprises inulin.
- Bread according to claim 1, comprising 2.5 to 15%, preferably 4.0 to 10% of said combination of fibre materials.
- Bread according to any preceding claim, wherein said other fibre material comprises inulin and cellulose.
- Bread according to any preceding claim, supplemented with pectin, bran, and/or B-glucan.
- Bread according to any preceding claim, comprising 0.001 to 5.0% of bakery fats, emulsifiers or enzymes.
- Bread according to claim 5, comprising 0.1 to 1.0% of an emulsifier selected from the group of diacetyl tartaric acid ester of glycerides (DATA), monoglycerides (DATEM), calcium or sodium stearoyl lactylate.
- Bread according to claim 6, comprising one or more fresh-keeping amylases and xylanase in a weight ratio of 1 to 2 up to 10 to 1 of pure enzyme.
- Dough for preparing a bread according to claims 1-7, prepared by mixing 45-70 wt.% of flour, 45-20 wt.% water, up to 10 wt.% leavening agent and 2-30 wt.% of a bread improver composition comprising 50 to 95% of a combination of carboxymethylcellulose and at least one other type of fibre material, wherein said other fibre material comprises inulin.
- Process for the preparation of a high-fibre bread according to any one of Claims 1-7, which comprises the following steps:mixing and kneading the ingredients, moulding, proofing, forming, allowing to rest,optionally pricking and cutting, decorating, proofing, pre-baking, cooling, blast-freezing, optionally portioning, packaging and storing, baking.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04764535.3A EP1662882B1 (en) | 2003-09-10 | 2004-08-26 | High-fibre bread and bread improver compositions |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP03077878 | 2003-09-10 | ||
PCT/EP2004/009561 WO2005023007A1 (en) | 2003-09-10 | 2004-08-26 | High-fibre bread and bread improver compositions |
EP04764535.3A EP1662882B1 (en) | 2003-09-10 | 2004-08-26 | High-fibre bread and bread improver compositions |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1662882A1 EP1662882A1 (en) | 2006-06-07 |
EP1662882B1 true EP1662882B1 (en) | 2017-01-18 |
Family
ID=34259183
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP04764535.3A Not-in-force EP1662882B1 (en) | 2003-09-10 | 2004-08-26 | High-fibre bread and bread improver compositions |
Country Status (7)
Country | Link |
---|---|
US (1) | US20070054024A1 (en) |
EP (1) | EP1662882B1 (en) |
AU (1) | AU2004269879B2 (en) |
BR (1) | BRPI0412631A (en) |
CA (1) | CA2534733C (en) |
WO (1) | WO2005023007A1 (en) |
ZA (1) | ZA200601217B (en) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8741369B2 (en) * | 2005-03-21 | 2014-06-03 | Kraft Foods Group Brands Llc | Microwaveable dough compositions |
MX369001B (en) | 2006-08-04 | 2019-10-24 | Basf Enzymes Llc | Glucanases, nucleic acids encoding them and methods for making and using them. |
US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
EP2103219A1 (en) * | 2008-03-10 | 2009-09-23 | Novozymes A/S | Dough with fructan and fructan-degrading enzyme |
EP2319325B1 (en) | 2009-11-04 | 2012-12-26 | Lesaffre et Compagnie | New bread improver and use thereof for bread making |
AR087157A1 (en) | 2011-06-20 | 2014-02-26 | Gen Biscuit | HEALTHY COCKTAIL |
FR3022257B1 (en) * | 2014-06-16 | 2018-03-30 | Roquette Freres | PROCESS FOR PRODUCING A STABLE AQUEOUS SOLUTION OF BETA-AMYLASE, AQUEOUS SOLUTION OBTAINED AND USES THEREOF |
JP7108346B2 (en) * | 2020-02-26 | 2022-07-28 | ベースフード株式会社 | Bread and bread making method |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3676150A (en) * | 1970-06-01 | 1972-07-11 | Gen Foods Corp | Low calorie yeast leavened baked products |
GB1538360A (en) * | 1976-05-27 | 1979-01-17 | Thompson J | Low calorie diet bread |
DE2657028C3 (en) * | 1976-12-16 | 1980-05-14 | Accumulatorenfabrik Sonnenschein Gmbh, 6470 Buedingen | Molten lead pump |
US4311717A (en) * | 1980-05-19 | 1982-01-19 | Fmc Corporation | Stabilizing agent for dry mix food products |
IL60685A (en) * | 1980-07-28 | 1982-04-30 | Univ Ben Gurion | Mix for the preparation of bread and cake products |
US4481222A (en) * | 1981-07-27 | 1984-11-06 | General Mills, Inc. | Dry mix for bread |
BE1005438A4 (en) * | 1991-10-04 | 1993-07-27 | Raffinerie Tirlemontoise Sa | Cream compositions containing fructan, their method of preparation and use compositions. |
CN1081896C (en) * | 1995-05-02 | 2002-04-03 | 菲利浦·杜埃勒 | Method for preparing leavened dough or leavened puff pastry and food products made therefrom |
FR2736802B1 (en) * | 1995-07-17 | 1997-10-10 | Douaire Philippe | PROCESS FOR THE MANUFACTURE OF A LEAF OR LAMINATED PASTE OR LEAF LIFT AND PRODUCTS OBTAINED THEREFROM |
US20030134026A1 (en) * | 1998-04-02 | 2003-07-17 | Lipton | Tomato paste and sauce |
RO118620B1 (en) * | 2001-01-12 | 2003-08-29 | Ion Raducan | Improving composition of the "superfort" type for bread and bakery products |
JP2005511069A (en) * | 2001-12-13 | 2005-04-28 | テクコム インターナショナル インコーポレイテッド | High protein, low carbohydrate dough and bread products, and methods for their production |
-
2004
- 2004-08-26 CA CA2534733A patent/CA2534733C/en not_active Expired - Fee Related
- 2004-08-26 EP EP04764535.3A patent/EP1662882B1/en not_active Not-in-force
- 2004-08-26 WO PCT/EP2004/009561 patent/WO2005023007A1/en active Application Filing
- 2004-08-26 BR BRPI0412631-9A patent/BRPI0412631A/en not_active IP Right Cessation
- 2004-08-26 ZA ZA200601217A patent/ZA200601217B/en unknown
- 2004-08-26 AU AU2004269879A patent/AU2004269879B2/en not_active Ceased
- 2004-08-26 US US10/571,548 patent/US20070054024A1/en not_active Abandoned
Non-Patent Citations (1)
Title |
---|
None * |
Also Published As
Publication number | Publication date |
---|---|
EP1662882A1 (en) | 2006-06-07 |
AU2004269879A1 (en) | 2005-03-17 |
CA2534733C (en) | 2012-05-22 |
WO2005023007A1 (en) | 2005-03-17 |
ZA200601217B (en) | 2007-05-30 |
US20070054024A1 (en) | 2007-03-08 |
AU2004269879B2 (en) | 2008-07-10 |
BRPI0412631A (en) | 2006-09-26 |
CA2534733A1 (en) | 2005-03-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Cauvain et al. | Technology of breadmaking | |
EP2401919A2 (en) | Dough composition comprising rye flour and gluten and rye flour bakery product | |
US20160353752A1 (en) | Antimicrobial powders for the preparation of bakery products | |
EP1662882B1 (en) | High-fibre bread and bread improver compositions | |
US6620450B1 (en) | Preservation of baked goods | |
US5178894A (en) | High non-fat milk content bread products having improved keeping qualities | |
US20050196488A1 (en) | Dough conditioner | |
US20040033291A1 (en) | Starter concentrate for yeast-leavened baked goods | |
Kulp et al. | Breads and yeast-leavened bakery foods | |
EP2046130B1 (en) | Improved bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking | |
US20020142069A1 (en) | Conditioner for bread | |
JP2021078462A (en) | Bread-making oil/fat composition, bread-making grain flour dough, method for producing bread-making grain flour dough | |
US20040022916A1 (en) | Particulate-based ingredient delivery system | |
CN111163642A (en) | Bread improver comprising microorganisms | |
CA2552125A1 (en) | Dough compostions for extended shelf life baked articles | |
EP3138405A1 (en) | Bakers' articles and a method for the preparation of bakers' articles | |
US20040191362A1 (en) | Synergistic improver mix | |
CA2660863C (en) | Dough comprising rye flour and gluten | |
EP0529712A1 (en) | Enzyme containing baking improver | |
JP2023081210A (en) | Breadmaking oil and fat composition and breadmaking cereal flour dough | |
Finney | A sugar-free formula for regular and high-protein breads | |
EP1773129A1 (en) | Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase | |
CN107593842A (en) | A kind of high accounting mung bean soda cracker and its processing method | |
WO2004084639A1 (en) | A synergistic mix comprising ascorbic acid and enzymes |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 20060124 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR |
|
DAX | Request for extension of the european patent (deleted) | ||
17Q | First examination report despatched |
Effective date: 20060703 |
|
RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: UNILEVER PLC Owner name: UNILEVER N.V. |
|
GRAP | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOSNIGR1 |
|
INTG | Intention to grant announced |
Effective date: 20160921 |
|
RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: UNILEVER N.V. Owner name: UNILEVER BCS EUROPE B.V. Owner name: UNILEVER BCS LIMITED |
|
GRAS | Grant fee paid |
Free format text: ORIGINAL CODE: EPIDOSNIGR3 |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: FG4D |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: FP |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: EP |
|
REG | Reference to a national code |
Ref country code: AT Ref legal event code: REF Ref document number: 862360 Country of ref document: AT Kind code of ref document: T Effective date: 20170215 |
|
REG | Reference to a national code |
Ref country code: IE Ref legal event code: FG4D |
|
REG | Reference to a national code |
Ref country code: DE Ref legal event code: R096 Ref document number: 602004050683 Country of ref document: DE |
|
REG | Reference to a national code |
Ref country code: AT Ref legal event code: MK05 Ref document number: 862360 Country of ref document: AT Kind code of ref document: T Effective date: 20170118 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170419 Ref country code: FI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: BG Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170418 Ref country code: PL Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 Ref country code: ES Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 Ref country code: PT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170518 Ref country code: SE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 Ref country code: AT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 |
|
REG | Reference to a national code |
Ref country code: DE Ref legal event code: R097 Ref document number: 602004050683 Country of ref document: DE |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 Ref country code: CZ Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 Ref country code: RO Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 Ref country code: SK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 Ref country code: EE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 |
|
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 |
|
26N | No opposition filed |
Effective date: 20171019 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 |
|
REG | Reference to a national code |
Ref country code: DE Ref legal event code: R119 Ref document number: 602004050683 Country of ref document: DE |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: MC Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CH Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20170831 Ref country code: LI Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20170831 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST Effective date: 20180430 |
|
REG | Reference to a national code |
Ref country code: IE Ref legal event code: MM4A |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: LU Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20170826 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20170826 Ref country code: DE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20180301 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20170831 |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: HC Owner name: UPFIELD EUROPE B.V.; NL Free format text: DETAILS ASSIGNMENT: CHANGE OF OWNER(S), CHANGE OF OWNER(S) NAME; FORMER OWNER NAME: UNILEVER BCS EUROPE B.V. Effective date: 20190219 |
|
REG | Reference to a national code |
Ref country code: BE Ref legal event code: HC Owner name: UPFIELD EUROPE BV; NL Free format text: DETAILS ASSIGNMENT: CHANGE OF OWNER(S), CHANGEMENT DE NOM DU PROPRIETAIRE Effective date: 20190222 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: HU Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO Effective date: 20040826 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CY Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20170118 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: TR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20170118 |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: 732E Free format text: REGISTERED BETWEEN 20200903 AND 20200910 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 20200824 Year of fee payment: 17 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: NL Payment date: 20210824 Year of fee payment: 18 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: BE Payment date: 20210823 Year of fee payment: 18 |
|
GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 20210826 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20210826 |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: MM Effective date: 20220901 |
|
REG | Reference to a national code |
Ref country code: BE Ref legal event code: MM Effective date: 20220831 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: NL Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20220901 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: BE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20220831 |